Using a kitchen mallet or wide cleaver, pound each slice of veal between 2 oiled pieces of waxed paper until thin yet not torn, about 1/16-inch thick. Lay each piece out on a cool working surface. In a mixing bowl, stir together Pecorino , bread crumbs , parsley, pine nuts and plumped, drained currants until well blended. Season the veal slices with salt and pepper. Divide the Pecorino mixture among the 8 pieces of veal, spreading it out thinly. Roll the veal up tightly like a burrito and secure with toothpicks.

Lay 4 pair of veal rolls side by side a 1/2-inch apart and skewer them with 2 rosemary sprigs to yield 4 sets. Season with salt and pepper, and brush with olive oil. Grill until cooked, about 3 to 4 minutes per side, and serve immediately with lemon wedges. Serve with Herb Salad.